March 25, 2023 - Top shoulder/high shoulder fill. Kork was soaked with wine for 80 %.
Wine was full with Brettanomyces bruxellensis. Beside that a certain developement... past it´s peak... at least since 2018...
was this wine ever attractive with these tons of Bret??? 150 ml on day 1. Another 200 ml on day 2... really difficult to drink. not going to drink the rest of the bottle. bought at ebay for 14,50 euro.
November 28, 2021 - Agree with MLP888. Had with MAE over pasta with a creamy red vodka sauce. No way this should have held up so well for so long, but here we are: no bricking, fruit, slight tannic heat. Worth waiting for this moment.
June 26, 2021 - A coravin melee of '98 du Pape, 98 St. E and this amazing Chianti. Inky vs opaque, zingy fruit-fresh, I'm shocked-cellared since it's release--just opening things I had no faith in--wine is amazing for it's longevity--I never cease to be amazed. Wow! If your lucky to have nurtured this in a perfect storm--the acid, the acid--total balance--Glorious. Totally Yum with all the typical humdrum descriptions.
September 12, 2020 - Pretty much everything I want for an aged well-made Chianti Classico. Well done. Still a lot of high-toned aromatics. Medium body, medium plus acid, good length, excellent mature mouthfeel. This was an excellent bottle. Great experiences. Braised Italian sausage, fennel, tomato, olive, and peppers for the dinner course. Super.
December 29, 2018 - Well this is nicer than the last bottle. This may be as it is up against two Washington cabs. I realize I prefer old world to new tonight. There is more restraint and savory flavors than widowmaker and lalayee. Still some fine tannins. The fruit is medium. So perhaps this will not survive much longer. But it is pretty good now.
December 17, 2014 - On the nose this has some nice cherry, leather and even a bit of wood -- perhaps cherry stems? A bit harsh on the palate -- still some good fruit, and still some tannins. This is a bit austere, with some mouth-puckering acidity. Might be better in a few years? At the moment a bit sharp and disjointed. Better with food, given the acidity.
January 26, 2014 - Clearly this wine is passed its top. Smell has still some fruit, but taste is ending soon.
March 3, 2013 - corked. Sh%!
June 18, 2012 - The first bottle was quite bretty and showed some oxidation. Fortunateltly Peter and Sally had a back up bottle that showed us that without the oxidation this wine was in fact just a bret bomb, full of chicken feathers, tar and barnyard traits.
July 10, 2011 - - Crimsom color with a medium finish.